Diabetic Mango Bread Pudding

I got this recipe from a diabetic cooking cookbook a few weeks ago. I made it last weekend for me and my dad and it was much better than I thought it would be. My kids even liked it.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1  large  ripe mango, about 12 ounces
• 2  cups  French bread, cubed into 1 inch cubes
• 10  ounces  evaporated skim milk
• 1⁄3 cup  liquid egg substitute
• 1⁄4 cup Splenda granular (sugar substitute)
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon ground cinnamon
• 1⁄8 teaspoon ground ginger
• 1⁄4 teaspoon ground allspice
• 1  tablespoon granulated sugar
• 1⁄2 tablespoon reduced-calorie margarine

Directions

1. Preheat oven to 375°F
2. Working over a bowl to catch any juices, peel and pit mango.
3. Chop mango flesh.
4. In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
5. In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
6. In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango.
7. In a steady stream, whisk in hot milk.
8. Pour mixture over the bread cubes.
9. Let stand for 5 minutes until liquid is absorbed.
10. (Recipe may be made ahead up to this point, covered, and refrigerated.)
11. Sprinkle top of pudding with granulated sugar and dot with margarine.
12. Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
13. Serve warm.